My F&W
quick save (...)

Mushroom-Orzo Pilaf

  • FAST

As in risotto or rice pilaf, the orzo here gets toasted in oil first to give the dish added flavor.

  1. 1/4 cup extra-virgin olive oil
  2. 1 1/4 pounds mixed wild mushrooms
  3. 3 small leeks, thinly sliced crosswise
  4. 2 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
  5. 1 1/2 cups orzo or other small pasta, such as tubettini, ditalini or acine di pepe
  6. 3 1/2 cups water
  7. Salt and freshly ground pepper
  8. 1/2 cup grated Parmigiano-Reggiano cheese
  1. Heat 3 tablespoons of the olive oil in a large, deep skillet. Add the mushrooms and leeks and cook over moderately high heat, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
  2. Add the remaining 1 tablespoon of olive oil and the prosciutto to the skillet and cook over moderately high heat, stirring, until the prosciutto is lightly browned, about 3 minutes. Add the pasta and cook for 3 minutes longer. Stir in the mushrooms and leeks.
  3. Add the water to the skillet, season the pasta with salt and pepper and bring to a boil. Cover and cook over low heat until the pasta is al dente and the liquid has been absorbed, about 15 minutes. Stir in the cheese and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.